CN111280445A - Rana japonica oil gel state food and preparation method thereof - Google Patents
Rana japonica oil gel state food and preparation method thereof Download PDFInfo
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- CN111280445A CN111280445A CN202010185186.8A CN202010185186A CN111280445A CN 111280445 A CN111280445 A CN 111280445A CN 202010185186 A CN202010185186 A CN 202010185186A CN 111280445 A CN111280445 A CN 111280445A
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- 238000002360 preparation method Methods 0.000 title abstract description 14
- 241000191896 Rana sylvatica Species 0.000 claims abstract description 30
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a rana japonica oil gel state food and a preparation method thereof, wherein the rana japonica oil gel state food comprises the following components in percentage by mass: 0.98% of rana japonica oil, 98.02-98.46% of purified water, 0.15-0.25% of xanthan gum, 0.15-0.25% of konjac glucomannan, 0.06-0.11% of compound sweetening agent, 0.2-0.39% of edible essence and 0.0003-0.0009% of edible pigment. According to the invention, the wood frog oil is used as a main raw material, and the xanthan gum and the konjac gum are innovatively added into the wood frog oil, so that the gel strength of the wood frog oil is obviously improved, and the taste of the product is improved; the product obtained after compounding the sweetening agent, the edible essence and the pigment is delicious, attractive in color and extremely convenient to eat. The preparation process is simple and easy to implement, can fully retain the original nutritional ingredients of the rana japonica oil, has various health-care functions of resisting fatigue, improving immunity, reducing blood fat and the like, and is a healthy gel food.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a rana japonica oil gel state food.
Background
The wood frog oil is a dry product of female wood frog oviducts, is also called forest frog oil, oviduct fat and wood frog oil, is called as green soft gold, contains rich active ingredients such as protein, mineral elements, fatty acid and the like, has various health care functions of enhancing immunity, resisting fatigue, resisting aging and the like, and is a traditional famous and precious tonic. At present, most of the rana japonica oil on the market is sold in a dry product form, and part of the rana japonica oil is subjected to enzymolysis treatment to obtain rana japonica oil products, so that the original nutritional ingredients of the rana japonica oil can be damaged, and then the enzymolysis products are complex, diversified and unstable and are not beneficial to controlling the product quality.
Xanthan gum is an extracellular heteropolysaccharide produced by xanthomonas extracellular and other xanthomonas during aerobic fermentation, and has excellent rheological properties, pseudoplasticity, thickening properties, and stability to heat, acid and alkali. The main component of the Konjac Glucomannan (KGM) is Konjac Glucomannan (KGM), has good water solubility, water retention property, gel property and film forming property, is an excellent water-soluble dietary fiber, and has the health-care functions of reducing blood fat and blood sugar, preventing obesity, resisting cancer, expelling toxin and the like.
Methods for increasing protein gel strength generally include adding polysaccharides, adding metal salt ions, adjusting pH, heating at high temperatures, and the like. Research shows that the gel structure of the rana japonica oil can be damaged by adding metal salt ions and adjusting the pH value, so that better gel cannot be formed. The invention takes the oviductus ranae as the main raw material, adds xanthan gum and konjac gum into the oviductus ranae for the first time to improve the strength and the taste of the oviductus ranae gel, and adjusts the flavor and the appearance of the product by compounding a sweetening agent, an edible essence and an edible pigment to develop the oviductus ranae gel state food. The product fully retains the original components and nourishing effect of oviductus Ranae, and the addition of konjac gum endows the product with more health promotion functions, and is a low-calorie health type gel food.
Disclosure of Invention
The invention aims to provide a forest frog oil gel state food and a preparation method thereof, the obtained product has appropriate fragrance, fine and smooth taste and palatable sweetness, enriches the diversity of forest frog oil products, and is a gel type health food.
In order to realize the purpose, the invention provides a preparation method of a rana japonica oil gel state food, which comprises the following components in percentage by mass: 0.98% of rana japonica oil, 98.02-98.46% of purified water, 0.15-0.25% of xanthan gum, 0.15-0.25% of konjac glucomannan, 0.06-0.11% of compound sweetening agent, 0.2-0.39% of edible essence and 0.0003-0.0009% of edible pigment.
Further, the compound sweetening agent comprises sodium cyclamate, acesulfame potassium, neotame, stevioside, citric acid, monosodium glutamate, salt and glucose.
The invention relates to a rana japonica oil gel state food and a preparation method thereof, which are characterized by comprising the following steps:
(1) crushing: removing impurities such as black fascia from the selected dry wood frog oil, pulverizing, grinding, and sieving (over 40 mesh) to obtain wood frog oil powder;
(2) and (3) dry mixing: directly mixing the wood frog oil powder obtained in the step (1) with xanthan gum and konjac gum powder, and fully and uniformly stirring to obtain mixed powder;
(3) blending: adding edible essence, compound sweetener and edible pigment into purified water in a proportioning tank, and uniformly stirring;
(4) stirring: and (3) adding the mixed powder obtained in the step (2) into the prepared feed liquid, and stirring to obtain a glue solution.
(5) Filling: quickly filling and sealing the glue solution obtained in the step (4);
(6) and (3) sterilization: and (5) standing the semi-finished product obtained in the step (5), heating for sterilization, and cooling to obtain a finished product.
Further, the dried wood frog oil product in the step (1) is processed for 2-5 min by a grinding mill, and is sieved by a 40-mesh sieve to obtain wood frog oil powder.
Further, the mixed powder obtained in the step (2) is added into the material liquid prepared in the step (3) in the step (4), and the mixture is stirred for 2-4 min under the condition of 600-700 r/min, so that a glue solution is obtained.
Further, the semi-finished product obtained in the step (5) is kept stand and formed for 3-4 hours, then is heated and sterilized for 30min at the temperature of 90 ℃, and is cooled to room temperature to obtain the rana japonica oil gel state food.
The invention has the following advantages and beneficial effects:
(1) the addition of xanthan gum and konjac gum into the oviductus ranae gel is found to remarkably improve the strength of the oviductus ranae gel and improve the gel property of the oviductus ranae, thereby remarkably improving the product quality.
(2) The oviductus Ranae has effects of resisting aging, relieving fatigue, diminishing inflammation, relieving cough, reducing blood lipid, and preventing obesity. The invention takes the oviductus ranae, the xanthan gum and the konjac glucomannan as the main raw materials, has simple preparation process and controllable operation, and the obtained product is a leisure food with rich nutrition and certain health care effect.
Drawings
FIG. 1 is a flow chart of the preparation process of the oviductus ranae gel food provided by the invention.
FIG. 2 is a graph of the effect of different formulations of the present invention on gel hardness of oviductus Ranae;
FIG. 3 is a graph showing the effect of different formulations of the present invention on the elasticity of oviductus Ranae gel
Fig. 4 is a graph showing the effect of different formulations of the present invention on the chewiness of a wood frog oil gel.
Detailed Description
Example 1:
the composite material consists of the following components in percentage by mass: forest frog oil 0.98%, purified water 98.46%, xanthan gum 0.15%, konjac glucomannan 0.15%, compound sweetener 0.06%, pineapple essence 0.2%, and lemon yellow 0.0005%.
The preparation process comprises the following steps:
(1) crushing: removing impurities such as black fascia from the selected dry wood frog oil, pulverizing, and sieving (over 40 mesh) to obtain wood frog oil powder;
(2) and (3) dry mixing: directly mixing the wood frog oil powder obtained in the step (1) with xanthan gum and konjac gum powder, and fully and uniformly stirring to obtain mixed powder;
(3) blending: adding pineapple essence, compound sweetener and lemon yellow into purified water in a proportioning tank, and uniformly stirring;
(4) stirring: and (3) adding the mixed powder obtained in the step (2) into the prepared feed liquid, and stirring to obtain a glue solution.
(5) Filling: quickly filling and sealing the glue solution obtained in the step (4);
(6) and (3) sterilization: and (4) standing and forming the semi-finished product obtained in the step (5) for 3-4 h, heating and sterilizing at 90 ℃ for 30min, and cooling to room temperature to obtain a finished product.
The hardness, elasticity and chewiness of the product obtained in step (6) of this example were measured. Setting parameters of the texture analyzer: TPA texture analysis mode, probe type TA4/1000, trigger point load 5.0g, pretest speed 1mm/s, test speed 1mm/s, return speed 1mm/s, cycle number 2 times, the results are shown in figures 2, 3, 4.
Example 2:
the composite material consists of the following components in percentage by mass: forest frog oil 0.98%, purified water 98.24%, xanthan gum 0.2%, konjac glucomannan 0.2%, compound sweetener 0.09%, mango essence 0.29%, and lemon yellow 0.0005%.
The preparation process comprises the following steps:
(1) crushing: removing impurities such as black fascia from the selected dry wood frog oil, pulverizing, and sieving (over 40 mesh) to obtain wood frog oil powder;
(2) and (3) dry mixing: directly mixing the wood frog oil powder obtained in the step (1) with xanthan gum and konjac gum powder, and fully and uniformly stirring to obtain mixed powder;
(3) blending: adding mango essence, a compound sweetening agent and lemon yellow pigment into purified water in a proportioning cylinder, and uniformly stirring;
(4) stirring: and (3) adding the mixed powder obtained in the step (2) into the prepared feed liquid, and stirring to obtain a glue solution.
(5) Filling: quickly filling and sealing the glue solution obtained in the step (4);
(6) and (3) sterilization: and (4) standing and forming the semi-finished product obtained in the step (5) for 3-4 h, heating at 90 ℃ for 30min, and cooling to room temperature to obtain a finished product.
The hardness, elasticity and chewiness of the product obtained in step (6) of this example were measured. Setting parameters of the texture analyzer: TPA texture analysis mode, probe type TA4/1000, trigger point load 5.0g, pretest speed 1mm/s, test speed 1mm/s, return speed 1mm/s, cycle number 2 times, the results are shown in figures 2, 3, 4.
Example 3:
the composite material consists of the following components in percentage by mass: forest frog oil 0.98%, purified water 98.02%, xanthan gum 0.25%, konjac glucomannan 0.25%, compound sweetener 0.11%, apple essence 0.39%, and fruit green essence 0.0005%.
The preparation process comprises the following steps:
(1) crushing: removing impurities such as black fascia from the selected dry wood frog oil, pulverizing, and sieving (over 40 mesh) to obtain wood frog oil powder;
(2) and (3) dry mixing: directly mixing the wood frog oil powder obtained in the step (1) with xanthan gum and konjac gum powder, and fully and uniformly stirring to obtain mixed powder;
(3) blending: adding apple essence, compound sweetener and fruit green essence into purified water in a batching tank, and uniformly stirring;
(4) stirring: and (3) adding the mixed powder obtained in the step (2) into the prepared feed liquid, and stirring to obtain a glue solution.
(5) Filling: quickly filling and sealing the glue solution obtained in the step (4);
(6) and (3) sterilization: and (4) standing and forming the semi-finished product obtained in the step (5) for 3-4 h, heating and sterilizing at 90 ℃ for 30min, and cooling to room temperature to obtain a finished product.
The hardness, elasticity and chewiness of the product obtained in step (6) of this example were measured. Setting parameters of the texture analyzer: TPA texture analysis mode, probe type TA4/1000, trigger point load 5.0g, pretest speed 1mm/s, test speed 1mm/s, return speed 1mm/s, cycle number 2 times, the results are shown in figures 2, 3, 4.
Comparative example 1:
the composite material consists of the following components in percentage by mass: forest frog oil 0.98%, purified water 98.63%, compound sweetener 0.09%, pineapple essence 0.3%, and lemon yellow 0.0005%.
The preparation process comprises the following steps:
(1) crushing: removing impurities such as black fascia from the selected dry wood frog oil, pulverizing, and sieving (over 40 mesh) to obtain wood frog oil powder;
(2) and (3) dry mixing: directly mixing the wood frog oil powder obtained in the step (1) with xanthan gum and konjac gum powder, and fully and uniformly stirring to obtain mixed powder;
(3) blending: adding pineapple essence, compound sweetener and lemon yellow into purified water in a proportioning tank, and uniformly stirring;
(4) stirring: and (3) adding the mixed powder obtained in the step (2) into the prepared feed liquid, and stirring to obtain a glue solution.
(5) Filling: quickly filling and sealing the glue solution obtained in the step (4);
(6) and (3) sterilization: and (4) standing and forming the semi-finished product obtained in the step (5) for 3-4 h, heating and sterilizing at 90 ℃ for 30min, and cooling to room temperature to obtain a finished product.
The hardness, elasticity and chewiness of the product obtained in step (6) of this example were measured. Setting parameters of the texture analyzer: TPA texture analysis mode, probe type TA4/1000, trigger point load 5.0g, pretest speed 1mm/s, test speed 1mm/s, return speed 1mm/s, cycle number 2 times, the results are shown in figures 2, 3, 4.
The results show that:
as shown in fig. 2, the hardness of examples 1, 2, 3 is significantly improved compared to comparative example 1, wherein the hardness of example 3 is 771.33g at the highest; as shown in fig. 3, the elasticity of examples 1 and 2 is not significantly changed compared to that of comparative example 1, but the elasticity of example 3 is reduced, probably because the net structure of the wood frog oil gel is destroyed by the high content of xanthan gum and konjac gum, resulting in the reduction of elasticity; as shown in fig. 4, the chewiness of examples 1, 2, 3 was significantly improved compared to comparative example 1, with example 1 having a chewiness of up to 254.6 g.
In conclusion, the addition of xanthan gum and konjac gum can improve the hardness and chewiness of the rana japonica oil gel, and the obtained product has good tissue state, fine and smooth taste and proper flavor.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (6)
1. The rana japonica oil gel state food is characterized by comprising the following components in percentage by mass: 0.98% of rana japonica oil, 98.02-98.46% of purified water, 0.15-0.25% of xanthan gum, 0.15-0.25% of konjac glucomannan, 0.06-0.11% of compound sweetening agent, 0.2-0.39% of edible essence and 0.0003-0.0009% of edible pigment.
2. The rana japonica oil gel state food as claimed in claim 1, wherein the compound sweetening agent is selected from the group consisting of sodium cyclamate, acesulfame potassium, neotame, stevioside, citric acid, monosodium glutamate, salt and glucose.
3. The method for preparing a rana japonica oil gel state food according to claim 1, which is characterized by comprising the following steps:
(1) crushing: removing impurities such as black fascia from the selected dry wood frog oil, pulverizing, grinding, and sieving (40 mesh sieve) to obtain wood frog oil powder;
(2) and (3) dry mixing: directly mixing the wood frog oil powder obtained in the step (1) with xanthan gum and konjac gum powder, and fully and uniformly stirring to obtain mixed powder;
(3) blending: adding edible essence, compound sweetener and edible pigment into purified water in a proportioning tank, and uniformly stirring;
(4) stirring: adding the mixed powder obtained in the step (2) into the prepared feed liquid, and stirring to obtain a glue solution;
(5) filling: quickly filling and sealing the glue solution obtained in the step (4);
(6) and (3) sterilization: and (5) standing the semi-finished product obtained in the step (5), heating for sterilization, and cooling to obtain a finished product.
4. The method for preparing a rana japonica oil gel state food according to claim 3, wherein the method comprises the following steps: and (2) treating the dried wood frog oil product in the step (1) for 2-5 min by using a grinding mill, and sieving by using a sieve with more than 40 meshes to obtain wood frog oil powder.
5. The method for preparing a rana japonica oil gel state food according to claim 3, wherein the method comprises the following steps: and (4) adding the mixed powder obtained in the step (2) into the material liquid prepared in the step (3), and stirring for 2-4 min under the condition of 600-700 r/min to obtain a glue solution.
6. The method for preparing a rana japonica oil gel state food according to claim 3, wherein the method comprises the following steps: and (6) standing and forming the semi-finished product obtained in the step (5) for 3-4 h, heating and sterilizing at 90 ℃ for 30min, and cooling to room temperature to obtain the rana japonica oil gel food.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112075622A (en) * | 2020-09-01 | 2020-12-15 | 新疆塔格拉克生态农业有限公司 | Low-fat walnut oil emulsion gel and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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